Due to Earth's changing climate, the ongoing and foreseeable spreading of mycotoxigenic
Aspergillu s species has increased the possibility of mycotoxin contamination in the feed …

Apples and apple-based products are among the most popular foods around the world for
their delightful flavors and health benefits. However, the commonly found mold, Penicillium …

A very large number of filamentous fungi has been reported to produce the small lactone
mycotoxins patulin, penicillic acid and moniliformin. Among the 167 reported fungal …

Spore forming microorganisms pose significant challenges in the food industry, contributing
to spoilage and foodborne illnesses. Despite the unfavourable pH conditions of acid foods …

Heat-resistant fungi are often factors causing spoilage of heat-processed products.
Contamination of agricultural raw materials is often a result of their contact with soil …

Mass spectrometric techniques are essential for advanced research in food safety and
environmental monitoring. These fields are important for securing the health of humans and …

Advances in Agronomy continues to be recognized as a leading reference and a first-rate
source for the latest research in agronomy. As always, the subjects covered are varied and …

This work describes the use of laser ablation electrospray ionization mass spectrometry
imaging (LAESI imaging) to investigate the diffusion of the mycotoxin patulin from rotten to …

Byssochlamys nivea is a mold that can spoil processed fruit products and produce
mycotoxins. In this work, high pressure processing (HPP, 600 MPa) and power ultrasound …

Food contamination with heat‐resistant fungi (HRF), and their spores, is a major issue
among fruit processors, being frequently found in fruit juices and concentrates, among other …